{"product_id":"the-art-of-fermentation-an-in-depth-exploration-of-essential-concepts-and-processes-from-around-the-world-sandor-ellix-katz","title":"The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World (Sandor Ellix Katz)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWinner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ebestseller,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.\u003c\/p\u003e\n\u003cp\u003eWhile Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information―how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.\u003c\/p\u003e\n\u003cp\u003eWith two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.\u003c\/p\u003e\n\u003cp\u003eReaders will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first―and only―of its kind.\u003c\/p\u003e","brand":"Chelsea Green","offers":[{"title":"Default Title","offer_id":31895085121583,"sku":"01ART739","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Art-of-Fermentation.jpg?v=1587652287","url":"https:\/\/nowservingla.live\/products\/the-art-of-fermentation-an-in-depth-exploration-of-essential-concepts-and-processes-from-around-the-world-sandor-ellix-katz","provider":"Now Serving","version":"1.0","type":"link"}